Eggplant is a polarizing vegetable. Not to the extremes of love-hate, but love-meh. This recipe, though, always surprises the ones indifferent to the majestic Prince purple delight.

This is also what I eat in the summer when all the produce needs to be cooked, yet don’t have time. This fast, easy, classic central Vietnamese recipe results in a custard-textured savory dish.


2 long Asian eggplants, with the skin sliced lengthwise every quarter turn

2 tbsp medium soy sauce

Juice of half a lime

1 tsp sugar

2 tbsp water

2 thai chilies, thinly sliced (optional)

  1. Broil the eggplants in a cast iron or glass baking pan. Leave in the oven for 15 min or until the skin easily peels off.
  2. For the sauce, combine all other ingredients and stir or shake in a jar until sugar is dissolved.
  3. When the eggplant is done, peel back the skin and pour the sauce over all the exposed flesh (it’s vegetarian!). I like to let the excess sauce sizzle and swish it around to make contact with the eggplant.

Enjoy with rice or on its own.

Never pretty but always yummy